When I was growing up, mashed potatoes made a frequent appearance on our menu. Usually it was on Sunday nights–my parents would make a roast and mashed potatoes with lots and lots of sour cream. We’d often have canned corn on the side too and I loved mixing the corn with the potatoes and the gravy. Oh sure, maybe this sounds gross to you, but doesn’t KFC sell something exactly like this in a big plastic bowl with fried chicken on top? I was ahead of my time. An innovator!
Although I haven’t put corn in my mashed potatoes in a while, I do like them to be more on the substantive side. Since leeks are in season, I thought I’d try adding those. Kind of like potato leek soup, you see? But not soup! And I left the potato skins on to make everything a little more rustic and hearty. Maybe this Smashed Red Potatoes & Leeks recipe isn’t a show-stopper, but it’s a good, solid side dish for a Sunday meal. Or even a weeknight meal–did I mention this is really quick and easy?
- 1 1/2 lbs. red potatoes cut into 1-inch pieces
- 1 tbsp. olive oil
- 2 medium leeks rinsed thoroughly and thinly sliced
- 1/3 c. soymilk
- salt + pepper to taste
- In a medium saucepan, cover red potatoes with water. Bring to a boil and then reduce heat to low; simmer for 15 minutes or until easily pierced with fork.
- While potatoes are cooking, heat oil in a medium skillet over medium heat. Add leeks and sauté until softened and just beginning to brown, about 10 minutes.
- Combine potatoes and soymilk in a large bowl. Using a potato masher or potato ricer, mash until potatoes reach desired consistency (I like mine chunky!). Fold in leeks and season with salt and pepper.